Chiles Rellenos de Frijol con salsa de aguacate (Poblano chillies stuffed with refried beans served

Ingredients

• 6 Poblano chilli peppers (these can be substituted with bell peppers)
• ¼ cup vinegar
• ½ cup vegetable oil
• ½ teaspoon of freshly ground pepper
• ½ teaspoon of salt
• 1 handful of cilantro for garnish
• 1 ½ black beans, washed and soaked overnight
• 1 chopped garlic clove
• ¼ cup vegetable oil or lard
• salt to taste
• 2 large, ripe avocadoes
• 150 g, sautéed green tomatoes
• 150 g raw green tomatoes
• ¼ onion
• 1 garlic clove
• 2 green chillies, finely chopped
• 1 cup cream or yoghurt or crème fraiche